Mango Dal Recipe – Authentic Indian Lentil & Raw Mango Curry

Last Updated on 2 months by Neha Deshmukh

Mango Dal Recipe – Authentic Indian Lentil & Raw Mango Curry

Hey everyone! If you’re anything like me, the arrival of mango season is a big deal. It’s a time for mango lassi, aamras, and, of course, this absolutely delightful Mango Dal. I first made this when I was craving something comforting yet different, and it quickly became a family favorite. It’s the perfect blend of sweet, tangy, and savory – a true taste of summer in a bowl!

Why You’ll Love This Recipe

This Mango Dal isn’t just delicious; it’s surprisingly easy to make. It’s a wonderfully comforting dish that’s packed with flavor and incredibly satisfying. The sweetness of the mango beautifully balances the earthy lentils and fragrant spices. Plus, it’s a fantastic way to use those slightly tart, unripe mangoes that aren’t quite ready for dessert.

Ingredients

Here’s what you’ll need to whip up this flavorful dal:

• 0.5 cup Toor dal (split pigeon peas) – about 150g
• 1 medium raw mango – about 200g
• 2 cups Water (for pressure cooking) – 480ml
• 0.5 tbsp Cooking oil
• 0.5 tbsp Ghee (clarified butter)
• 0.5 tsp Mustard seeds
• 0.5 tsp Cumin seeds
• 0.5 tsp Roasted fenugreek seeds powder (methi)
• 0.25 tsp Asafoetida (Hing)
• 2 Red chillies, whole
• 2 Green chillies, slit
• 0.125 tsp Turmeric powder – about 0.5g
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this dal shine:

• Toor Dal: This is the star of the show! Toor dal cooks up beautifully and has a lovely, slightly nutty flavor. It’s readily available in most Indian grocery stores.
• Raw Mango: Don’t use a super ripe mango for this. You want one that’s still firm and tart. Different regions in India use different varieties – Alphonso, Totapuri, or even local varieties work wonderfully.
• Fenugreek Seeds (Methi): These little seeds pack a huge flavor punch. Roasting them before grinding brings out their aroma and adds a lovely depth to the dal. Don’t skip this step!
• Hing/Asafoetida: This might smell a little funky on its own, but trust me, it adds an incredible savory note to the dal. It’s a staple in Indian cooking and aids digestion too! A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the fenugreek seeds until they turn golden brown. Let them cool completely, then grind them into a fine powder. Set aside about ½ tsp for the dal – you can store the rest for other recipes.
2. Rinse the toor dal well. Then, add it to your pressure cooker with 2 cups of water. Pressure cook for 2 whistles. Once the pressure releases naturally, mash the cooked dal with a spoon or a potato masher.
3. While the dal is cooking, peel and chop the raw mango into small pieces, discarding the seed.
4. Now for the magic! Heat the oil and ghee in a pan over medium heat. Add the mustard seeds. Once they start to splutter, add the cumin seeds, curry leaves, red chillies, and green chillies.
5. Add the asafoetida (hing) and the reserved ½ tsp of fenugreek powder. Sauté for a few seconds until fragrant. Then, add the chopped mango and sauté until it starts to soften.
6. Pour in 1 cup of water and add salt. Bring to a boil and cook until the mango turns mushy. Give it a little mash with the back of your spoon – we want some texture, but mostly soft mango.
7. Combine the mashed dal with the mango mixture. Add the turmeric powder and adjust the consistency with a little more water if needed.
8. Simmer everything together for about 5 minutes, allowing the flavors to meld. Serve hot with a generous dollop of ghee and a side of fluffy rice.

Expert Tips

• Don’t overcook the dal! You want it to be soft, but not mushy.
• Adjust the amount of green chillies to your spice preference.
• A good tempering (the spice blend fried in oil/ghee) is key to a flavorful dal. Don’t rush this step!

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of red chilli powder along with the green chillies.
• Regional Variations:
  • Maharashtra: Some Maharashtrian recipes add a touch of jaggery (gur) for extra sweetness.
  • Gujarat: Gujaratis often add a squeeze of lemon juice at the end for a brighter flavor.
  • South Indian Styles: In South India, you might find this dal tempered with curry leaves and a touch of tamarind for extra tang. My friend’s grandmother always adds a pinch of coriander powder too!

Serving Suggestions

This Mango Dal is best served hot with:

• Steaming hot rice – basmati is my go-to!
• A dollop of ghee
• A side of papadums (Indian crispy wafers)
• A simple vegetable side dish like sauteed spinach or beans.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What type of mango is best for Mango Dal?

Any tart, unripe mango will work! Totapuri, Alphonso (when still green), or even local varieties are great choices.

2. Can I use a different lentil instead of Toor Dal?

While toor dal is traditional, you can experiment with moong dal (split yellow lentils) for a slightly different flavor and texture.

3. How can I adjust the sourness of the dal?

If your mango isn’t tart enough, you can add a squeeze of lemon or lime juice at the end.

4. What is the purpose of fenugreek seeds in this recipe?

Fenugreek seeds add a unique, slightly bitter flavor that complements the sweetness of the mango and the earthiness of the dal. It also aids digestion!

5. Can I make this Mango Dal ahead of time?

Yes! You can make the dal a day or two in advance. The flavors will meld beautifully. Just reheat gently before serving.

6. How do I temper spices correctly for the best flavor?

Make sure your oil is hot enough before adding the spices. They should sizzle and splutter, releasing their aroma. Don’t burn them! Keep a close eye and adjust the heat as needed.